Chicken & Waffle Egg Pops

Day PartBreakfast
Menu PartEntree

Chef Paul Sletten
Rockford, Ill.

Chicken and waffles are one of those dishes that can morph from breakfast to lunch and fit perfectly into the more flexible brunch daypart. At Abreo, a restaurant in Rockford, Ill., chef Sletten menus a whimsical version of this classic, topping a mini waffle with an egg on a stick and scattering the plate with crisp chicken skin.


Egg Pops
2 oz. (1/2 cup) crispy chicken skins
2 oz. (1/2 cup) waffle, toasted and dried     
Salt and pepper, to taste
12 large eggs, hard boiled and peeled
12 lollipop sticks    
12 cooked mini waffles
Maple syrup for plating

Chili-Maple Aioli
6 oz. (3/4 cup) mayonnaise      
1/2 tsp. red pepper flakes      
2 oz. (1/4 cup) maple syrup


1. Preheat oven to 300 F. Lay chicken skin flat on parchment paper. Bake in oven until dry and crisp; set aside to cool.
2. Combine chicken skin, toasted waffle and salt and pepper to taste. Crush together or blend in food processor until mixture resembles bread crumbs. Coat each hard-boiled egg with mixture.
3. Prepare chili-maple aioli: in small bowl, combine all ingredients.
4. To assemble, skewer egg and insert in mini waffles. Drizzle with chili-maple aioli and and maple syrup. Garnish with crisp pieces of chicken skin.

Photo courtesy of American Egg Board

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